AuthorTheodore
Preheat the oven to 425 degrees.
Add broccoli pieces into a bowl and coat with olive oil.
Season with salt and pepper.
Place broccoli on a baking sheet in a single layer.
Roast broccoli for 15 minutes, or until tender and slightly charred.
Fill a large pot with water. Add an offensive amount of salt to the water. This should taste like the ocean! Place on high heat.
Place the butter, lemon zest, and garlic into a large skillet over medium-high heat. Cook for 1-2 minutes or until garlic is slightly soft.
Stir in the flower and cook for about 1 minute.
Add the milk and whisk until thickened.
Add the grated parmesan cheese and cream cheese. Whisk until melted and sauce has thickened and smooth. Add salt and pepper to taste (but be careful how much salt you add, we'll be adding the salty pasta water in later).
Once the pot of water is boiling, add in the fettuccine noodles and cook until al dente.
Once pasta is cooked to your liking, remove the pasta water to reserve before draining the rest of the water.
Once the broccoli is done add it to the sauce with the parsley and chopped chicken.
Add the noodles and use large tongs to combine.
If sauce is too thick or isn't covering all the noodles, add in the reserved pasta water while continuing to toss/combine. Keep adding in water until sauce is covering all the noodles and is to your liking. Taste, add salt and pepper as desired.
Serve into bowls and top with crushed red pepper and additional parmesan cheese if desired.
Ingredients
Directions
Preheat the oven to 425 degrees.
Add broccoli pieces into a bowl and coat with olive oil.
Season with salt and pepper.
Place broccoli on a baking sheet in a single layer.
Roast broccoli for 15 minutes, or until tender and slightly charred.
Fill a large pot with water. Add an offensive amount of salt to the water. This should taste like the ocean! Place on high heat.
Place the butter, lemon zest, and garlic into a large skillet over medium-high heat. Cook for 1-2 minutes or until garlic is slightly soft.
Stir in the flower and cook for about 1 minute.
Add the milk and whisk until thickened.
Add the grated parmesan cheese and cream cheese. Whisk until melted and sauce has thickened and smooth. Add salt and pepper to taste (but be careful how much salt you add, we'll be adding the salty pasta water in later).
Once the pot of water is boiling, add in the fettuccine noodles and cook until al dente.
Once pasta is cooked to your liking, remove the pasta water to reserve before draining the rest of the water.
Once the broccoli is done add it to the sauce with the parsley and chopped chicken.
Add the noodles and use large tongs to combine.
If sauce is too thick or isn't covering all the noodles, add in the reserved pasta water while continuing to toss/combine. Keep adding in water until sauce is covering all the noodles and is to your liking. Taste, add salt and pepper as desired.
Serve into bowls and top with crushed red pepper and additional parmesan cheese if desired.